Lemon cake with spinach

Description

In this cake I wanted to show the color of the first spring greens. And, in my opinion, spinach is good with it! ;) The cake turned out with a strong lemon taste: lemon is present in the Bavarian mousse and jelly. Help yourself! :)

Ingredients

Chicken egg

2 piece
Sugar

220 g
Flour

175 g
Leavening agent

0.5 tsp
Vanilla
Vegetable oil

60 g
Spinach

130 g
Milk

125 ml
Yolk egg

50 g
Gelatin

3.5 tsp
Lemon juice

50 ml
Cream

225 ml
Lemon peel
Water

425 ml
Turmeric

0.25 tsp
Lemon

1 piece

Cooking

To prepare the biscuit. Spinach to thaw (or rinsed if fresh), squeeze (or dry), place in the bowl of a blender and grind.

Mix eggs, sugar and vanilla.

Beat for about 4-5 minutes until fluffy mass.

Then add spinach and butter, stir.

Pour the flour with the baking powder and stir with a spatula.

Put the dough in a greased form for baking (the bottom I made baking paper, form 18 cm).

Bake for 35-40 minutes at 180*C. Cool.

In the meantime, prepare lemon Bavarian mousse. Cover the gelatine with cold water (50ml) and leave to swell. Mix the egg yolks with the sugar.

To the milk add the lemon zest, heat almost to a boil (if you have a thermometer, to 85°, if not, when milk begins to pick up steam).

The milk pour in the egg mixture, stir and pour all back into saucepan (for speed, I used 2 pots and not transfused). Stirring constantly with a whisk, again to bring the weight up to 85°. ***This cream is very gentle, the main thing is not to overcook, because at 86° yolks fold. But if the yolks You still cooked, then strain the cream through a sieve.***

Remove from heat, add the lemon juice and add the dissolved in a water bath gelatin.

Chilled cream whip to stable forms peak. Mix the whipped cream with the cooled to room temperature, with lemon Bavarian cream.

Lemon Bavarian mousse is ready.

Sponge cake cut into 2 Korzh.

One of them is placed in a split mold over the cake.

Pour the Bavarian mousse.

Cover with the second Korzh, put into the refrigerator until use.

Meantime, prepare the lemon jelly. Cover the gelatine with cold water (50ml) and leave to swell. Water (300 ml) mixed with lemon juice and sugar, heat until warm.

Add turmeric dissolved in little water (25ml) and mix, then add dissolved in a water bath gelatin.

From midway of lemon to cut 3 circles, put on top the cake in the form.

Pour half of the prepared lemon jelly, put into the refrigerator until set. Then pour the remaining jelly. To remove the cake in the refrigerator until fully cured for 4-8 hours.